Bread and pastries can easily stand as a complete meal, often accompanied by rich fillings and toppings, offering a sweet, soft texture that is irresistibly delightful. Such bread is also highly favored by Chinese consumers. As the market for baked bread and cakes continues to rise, the quality of baked products has become increasingly important.
The continuous improvement of baked bread products owes much to the crucial role of baking fillings. Baking fillings are mainly divided into two categories: one involves injecting or topping after baking and shaping, such as with cream puffs and cake rolls; the other involves wrapping the filling before baking, which is then set through high-temperature baking. Pre-baking filling avoids damaging the finished product's appearance, enhances plasticity, and imposes higher requirements on the filling's heat resistance.

Among the various sauces used in baking, custard sauce stands out for its versatility, boasting a rich dairy and fruity aroma with a smooth texture. It is widely used in products like egg tarts, cream puffs, and cake rolls. Custard sauce is a high-protein, high-fat neutral sauce that demands precise配方 and production processes, as it must withstand baking at 200 degrees Celsius for 20 minutes without deformation or collapse. Despite its popularity, many companies find it challenging to produce. Don’t worry—Wuxiang Jiangke has extensive experience in custard sauce emulsification production and numerous successful cases, offering comprehensive solutions.

Emulsification is a commonly used technology in the food and chemical industries. In food processing, emulsification refers to the refinement of materials under extrusion, strong impact, and pressure expansion, ensuring more uniform mixing. For example, in the production of salad dressing and custard sauce, emulsifiers like custard sauce emulsifiers and pastry sauce emulsifiers break down fats into finer particles, enhancing the stability of the product. The sauce appears whiter as a result. Emulsification is primarily carried out by emulsifiers, which are essential equipment in the food, dairy, and beverage industries.

Continuous dispersers feature an upright design, allowing all materials to enter the dispersion chamber, meeting both process and hydrodynamic requirements while increasing efficiency. The low outlet design facilitates discharge according to production needs, and vertical pressure ensures stable operation and easy cleaning. Materials in contact with the product are made from SS316 steel or more acid-resistant Hastelloy, enhancing wear and corrosion resistance to prevent physical or chemical contamination. The three-layer cassette mechanical seal design allows quick installation and high reliability, suitable for the pharmaceutical industry. In compliance with pharmaceutical standards, the dispersion chamber and outlet undergo surface treatment for quality and dead-space-free design, facilitating cleaning and meeting CIP and SIP standards.

If needed, Wuxiang Jiangke Automation Technology Co., Ltd. offers custard sauce and pastry sauce homogenizer prototypes for pre-purchase testing. We provide equipment for domestic and international companies, including salad dressing production equipment, custard sauce production equipment, pastry sauce production equipment, Thousand Island dressing production equipment, cheese sauce production equipment, and cake oil production equipment. Emulsification is our core technology.